200g/7oz young spinach leaves
1 small head of radicchio
1 fennel bulb, tough outer leaves removed, sliced as finely as possible
The juice and zest of one unwaxed lemon
1 tbsp grated Parmesan
Sea salt and freshly ground black pepper
3 tbsp extra-virgin olive oil
6 balls of mozzarella
6 anchovy fillets
Rinse the spinach well under cold running water and place in a saucepan that holds it comfortably.
Place over a low heat and cook, stirring frequently, until the spinach has just wilted. Remove from the heat and drain in a colander.
When cool enough to handle, squeeze out the excess moisture with your hands.
Wash and pat dry the radicchio and tear into generous-sized pieces. Place all the vegetables into a bowl and squeeze over half the lemon juice, add the Parmesan and lemon zest, season with salt and pepper and drizzle over most of the olive oil. Toss together thoroughly.
Arrange the mozzarella on plates and arrange the salad leaves alongside. Gently lay the anchovies over the finished dish. Squeeze over the rest of the lemon juice, drizzle over the remaining oil and serve.